Ingredients
The following ingredients have 9 Servings
- 4 chicken breasts, boneless and skinless , sliced into 8 cutlets
- 2 large eggs, beaten
- 2 cups Panko bread crumbs
- 3/4 cup olive oil
- 1/2 box oven-ready lasagna noodles
- 3 cups mozzarella cheese
- 2 cups ricotta cheese
- 1/2 cup Parmesan cheese
- 2 jars marinara
Instruction
- Heat the oil in a large skillet over medium high heat.
- To prepare the chicken prepare two separate shallow dishes. Place the two beaten eggs into one shallow bowl and breadcrumbs into another. Dip each piece of chicken into the egg, then into the breadcrumb mixture.
- Transfer each cutlet to the hot skillet. Cook the chicken until golden brown, about four minutes per side. It may take two cycles to cook the chicken. Transfer the chicken to a platter to cool. Then chop each chicken cutlet into cubes.
- Pre heat oven to 375 degrees F. In a large bowl, combine the ricotta, 2 cups mozzarella and the half cup Parmesan cheese. Mix well.
- Spray a 9 x 13 inch baking pan with cooking spray. Pour 1 1/2 cup of marinara into the bottom of the pan. Top with three lasagna noodles. Spread 1/3 of the cheese mixture followed by 2 cups of the chopped chicken and 1 1/2 cups of tomato sauce. Repeat the layers of noodles.
- For the final layer, top with three noodles, the remaining cheese mixture and the remaining sauce. Sprinkle the top of the lasagna with one cup of the mozzarella cheese.
- Cover with aluminum foil and bake for 40 minutes. Remove the foil for the last 5 minutes of cooking time. Let stand for 10 minutes before serving.
